Prepare the matzo balls according to the directions. I had to refridgerate mine for 15 minutes. Be sure to make the balls small; they'll swell with cooking.

In a soup pot, heat the vegetable oil and add the green garlic, leek and diced potatoes. Cover and cook over medium heat for 4-5 minutes, stirring occasionally. Add the carrots and vegetable broth, water, and bring the to a boil. Add the matzo balls and turn to a simmer. Add the green olive paste and half of the chopped parsely. Simmer, covered, for 15-20 minutes. Season, and add the rest of the parsley. Serve!